Bliss Balls


Warning! Bliss Balls are healthy! If you don’t like dried fruit, stop reading right now!

From time to time, I cut down on eating sugar, but since I like my sweets (and baking), jumped on the Bliss Balls bandwagon a few years ago.

You can make these out of whatever dried fruit you like (or have leftover from making last year’s Christmas pudding), just make the adjustments to suit your own taste. I have a food processor, which makes this recipe easier, but if I didn’t have one, I would not make this recipe. Too much chopping.

100gm walnuts

100gm almonds

2 Tblspns LSA (linseed, soy and almond meal)

2 Tblspns pepitas

180gm dates

100gm dried apricots

100gm prunes

1 Tblspn peanut butter

2 Tblspns cocoa

1 Tblspn cinnamon

2 Tblspns honey

100gm desiccated coconut

Chop up the walnuts, almonds and pepitas in the food processor until they are finely crumbed. Add the dates, apricots and prunes and chop, chop, chop. (If the food processor is too small to fit all of these at once, process the dried fruit in batches with a few spoons of the already processed nuts. Don’t do the fruit by itself or it will stick to the blades).

If you still have room in your food processor, add the peanut butter, cocoa, cinnamon, honey and mix some more. If not, use a large bowl and wooden spoon.

Roll into balls and then roll in coconut. Store in an airtight container. Bliss Balls will keep for about two weeks, (it helps that He Who Eats All of Our Leftovers and Miss S won’t eat them). The recipe makes about thirty Bliss Balls.


Lemon Toffee Brittle

lemon toffee 2

This recipe for Lemon Toffee Brittle makes a harder toffee than my other Lemon Toffee recipe, this kind is the type you pour into a tray and then break up as you would a Nut Brittle.

1/2 Cup water

1 Cup white sugar

1/2 Cup golden syrup

50gm butter

1 lemon, juice and zest

Place everything into a heavy based saucepan and stir over a low heat until the sugar dissolves.

Bring to the boil and simmer for ages. After about 15 minutes dip a teaspoon into the mixture and test it in a glass of water to check if the toffee is ready. Once the toffee comes out of the water reasonably hard on the spoon it is ready to pour, (and as a bonus, taste testing this recipe is lovely).

Once ready, pour the toffee into a slice tray lined with baking paper. Spread the toffee around to thin it out. Once set, break it into pieces and store in an air tight container.

Jenny’s Potatoes


I was delighted when a friend shared her recipe for these delicious potatoes, which is comfort food at it’s best. I’ve tweaked her recipe a little to suit my family’s tastes.

4 large potatoes

120 gm ham or bacon, chopped up

sliver of butter

milk to taste

2 eggs (1 egg for every two potatoes)

120 gm grated cheese


Bake the potatoes in their skins. (I wrap them in aluminium foil, then bake them for about one and a quarter hours at 180 degrees Celsius).

Remove the potatoes from the oven and let them cool.

Cook the bacon.

Slice the potatoes in half long ways and scoop out the inside, leaving a shell around the skin. Mash the potatoes with the egg yolks, milk and butter, then mix in the ham or bacon, the cheese and the chives.

Beat the egg whites until they are stiff, then fold lightly in to the mashed potato.

Spoon the mixture back into the potato shells, then put them back into the oven for another ten to fifteen minutes until the tops start to go golden.



Carrot Cake

carrot 2

Honey Bunny and my favourite son in law have a fondness for Carrot Cake.


3/4 Cup self raising flour

1/2 Cup plain flour

1/2 teaspoon bi-carb soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 Cup brown sugar

3 large finely grated carrots

1/2 Cup oil (I used sunflower oil)

2 eggs

1/2 Cup sour cream

Cream Cheese Icing

60gm cream cheese

30gm butter

rind from 1 lemon

1 1/2 Cups icing sugar

Grease and line a ring pan. I don’t have a ring pan, so I greased a ramekin and stuck it in the middle of a round cake tin. You can move the ramekin around to centre it, after the cake batter goes in if you need to.

carrot 3

Sift the flour, spices and bi-carb soda together, then stir in the carrots and sugar.

Mix the eggs, oil and sour cream together, then stir into the flour mixture.

Pour the mixture into the cake tin and bake for 50 minutes at 150 degrees Celsius. Turn the cake onto a wire rack to cool, then ice.

carrot 4

Cream Cheese Icing

Place the cream cheese and the butter into a bowl and soften. Add the lemon rind and beat together, then add the icing sugar half a cup at a time and beat well.